Process of extracting oil from oleaginous seeds.



No. 843,983. PATENTBD PEB. 12, 1907.

1;- s. WOODWARD, JL PROCESS 0F BXTRACTING GIL PROM OLEAGINDUS SEEDS APPLCHLIOH FILED JUNE 10,1906.

150%.' @mi s -ufwwmwf *UNITED @STATES -PATENT OFFICE.

, ROBERTS. WooDWARngJn., oFNEw YORK, n'. Y. PROCESS OFEXTRACTIG FROM OLEAGINOUS SEEDS.

'in Processes of Extracting Oil from Oleaginous Seeds, of which the following is a specification.-

In the extraction of oil fromoleaginousseed meatsfparticularly cotton-seed meats,- the most important and vital step is that of cooking the meats, and this step alone is` the only one of the several involved which may be termed a chemical step, the rethe proper cooking of t e meats is depen ent both the quality and quantity of the yield of oil therefrom, and unless due re ard 4is had to what may be considered the't ee essential elements involved therein, as hereinafter set forth, it becomes impossible to operate upon successive batches of meats in the uniform manner which is essential in order to obtain a maximum yield of oiltherefrom, as abovenoted. A p.

. Heretofore in the cooking of the meats it has been impossible to evenapproximate a maximum yield of oil of uniform quality f in whic therefrom, because of the absence of arieconomical and scientific method of maintaining the essential elements of the process uniform under the varying conditions encountered in actual operation- -M v invention relates to the process of extracti cotton-oilfromthe so-cal1edmeats,

j the temperature, andl the time--are accuratel controlled according to a prearranged sche ule and not in the hit-or-missfashionin voilile at the present time. y

apparatus inwhich m process may be' i successfully'carried out is lustrated in the.

this specification, inwhich-` y Figure 1 is a plan view of'myap aratus.

accompanying drawings, 'forming a pa-rt of Fig. 2 is a front sectional elevationgo asingle heater, together Witlran elevation" f the steam-mains and valves thereof. Figi; 3 is a detail plan view of a graduated stop-valve with a, fragmentary view of thefstea main. Fig. 4`is a detail elevation, partl broken away, of a modiiication in which t e @super- 'heated steam-main consists of a included within a larger steam-main.

specification of Letters Patent. .Applicatie ned .im 16,1906. serial No. 321.985.

J the essential elements involved in the step of cooking-namely, the humidity,

Patented Feb. 12, 1907.

1,-2, 3, 4, 5, and 6 designate a batteryof similar heaters. The heater 1, which is typical of the series, is supported upon standards 7 and 8 and provided with communicating g steam-jacketed walls and vbottom 9 and 10, which jackets are connected b a pipel'll with a steam-main 12 and provided with an exhaust-pipe 13. A hollow stirrer 14,the1ufp l per surface of whichis provided with pe orations 15,. is mounted upon a rotatable shaft 16, through'which it is connected, byy cans, of a pipe 17, (connection not shown.) toa steam-main 18, whereby an evengdistribu- 26 andsafetyvalves27 and28 intermediate the saidreducngvalves and the heater.

The direct-steam-supply pipe 17 is provided with a graduated stop-valve 30.

A lpointer 31 -is .arranged to traverse the face of an lopposing dial 32 and is ada ted to be'locked in any desiredposition, w ereby predetermined amounts of steam can be introducedduring an given period of cooking.

ing ofthe meats can be prevented if the di# -rect steam is superheated prior,L to its introduction and thoroughly disseminated throughthe mass. This of course may be accomplished either vby providing a separate size tothe-indirect steam-main12 or by a' relatively s mal'l steam-main consisting of steam-coilI the main 12, into which steam-.pressure of the main' 12 is; conducted. Theform of graduated stop-. cockxwhich- I preferably use isthe tl pe now extensively used in gas-enginesto t ottle the supply of gas to themixingchambensteam supplied from main 17 as direct steam and also to the jackets 9 and l10 from'the ducing-valves 25 and 26which maintain tlie supply of the steam. at definite I have discovere that the so-called ballsuperheated steam-main corresponding. in'

- The exact regulation of the pressure of the'.

main 12 is accomplished by means of the ref,

In the drawinfvs the reference-numerals tion of moisture throughout the contents of ,se steam under reduced pressure relative to the Preferably, also, povide safety-valves as additional security against irregular pressures of the steamv supplied to the 'graduated stopvalves and to the jackets of the heater, rel Spectively. By the adoption of the above means fo regulating the supply of pressure of the steam it becomes possible,`as hereinafter described, to utilize the thermometegfas an indicator of any variations in the original moisture content of the successive batches of fresh meats supplied to the heaters. i

rlhe operation known as cooking the meats as preferably carried out according to my invention is as follows: The fresh-fi. e., air-dried-meatsare first introduced into the heater and the cover placed thereon. The operator or cook then sets the various controls according to a schedule or table-pre pared as follows: An analysis of themoisture content of the meats ina heater immediately at the termination of the cooking period of all successfully-cooked batches ofmeats under the present methods of operation 'will show a certain xed moisture content. In the case-of an unsuccessfully-cooked batch of meats a similar analysis will show a moisture content at wide variance from the above, sinee'upon the requisiteamount of moisture supplied throughout thecooking is depend-- ent the temperature of the meats, andtherefore the extent of coagulation of the albumen thereof and the limpidity of the oil resulting therefrom. The. moisture content of the fresh meats having-been determined by analy -sis, .it is evidentthe graduatedstop-valve must be set to supply during the cooking period, which is an 'arbitrary period usually' between seventeen and twenty-five minutes, an amount of moisture equal to --the dille-rence between the desired moisture content of the meats at the termination of the cooking pe?v riod and thc original moisture-content Vthereof. The temperature of the steam supplied 'to the jackets is prL-'Fralily that of steam at forty pounds pressure, 'although various de L 'alex '-ulitentof fio grecs of temperature may be'u'sed provided the particular one chosen isl maintained 'con stant. The stop-valve is.empiricallygraduated, and preferably it is in degrees which directlyin'dieate in percentage-,san amount of steam supplied during the period equal to the' dill'erence between the desired moisture content at the termination-of the cooking period and the ,water content: of, the fresh meats."

be represented as follows:

Such a table embodving the above data mayl Pressure of and the cooking period having been commenced, the points of the thermometer'will gradually soar from until it reaches a certain maximum of about 215 Fahrenheit, and this movement will occupy a given time provided .the conditions remain the same. f, however, a subsequent batch of 'fresh meats Whose moisture content is unknown has a greater moisture content than the batch having a known moisture content and according to which the controls were set, the pointer of the thermometer will lag and fail to reach the maximumtemperature in the same period of time as required -for'the former batch. This, ofcourse, is because there `is an additional amountof moisture in the vessel due to the increase in the watercoutent of the .meats introduced, and'thcrefore theaddition-of an increased number of units of indirect heat would be required i-n order to attain the temperature oi' 215 Fahrenheitv in the saine peri :d-cf time. Since the tempera.- ture of the jacket is maintained constant, anyrreguhzrity in the action of the pointer directly indieatesa variation in the moisture content theiresh batchof meats from that of a previous batch, and thereupon an analysis of thefresh meats is thenmade prior to ico i terminationof f the cooking period, as otherwise it is necessary to tabulate the period which elapses duringithe movement ofthe" pointeriromthe'minimum to the maximum temperatures ui. order that a variation 1n the IOS period when operating on a successive .batch of meats. can be determined:

In the absence of iluctnatioi'is inthe movement of thcpointer of the thermometer in the treatment of the'se successive batches of` i fresh meats the controls are undisturbed, and in view of the fac-t that an average analysis requires at least onefhalf hour, whereas a perind of cooking'seldom-exceeds twenty-five minutes, the, importance of controlling `the via-i:,uselements involved in the cooking so that the temperature accurately indicates the fluctuations Yinthe moisture content of Y successivebatches isapparcnt. 1 The term batch tsuSed throughout the specifici-ation relatesEto equal quantities. of meats when r it occurs, and the term airdried'f im]4 subject( ifi-o an drive `of ip' normally pres amountfoi2 heat which will in the-meals.

ln the above table it is-evident.that-the i iat the meats have not been. 'f ,125 .dile amountsg-offthc 'water-' f meats to obtain increased amounts oflinseedseparate batches of meats is absolutel unicil therefrom, and the term oleaginous form and the maximum yield of oil is Obtainseeds i's therefore adopted in the claims as able therefrom,substantially as described. descriptive of both of the above seeds. 3. Thel process of cooking oleaginous-seed Having thus described my invention, what l meats, which consists in indirectl suppl -ng' I claim isto successive batches of meats ed 1. The'process of cooking oleaginous-seed periods a heating medium Amaintained at a meats, which consists inmixing with batches constant temperature, simultaneously mixof air-dried meats having a predetermined ing with the meats a fixed amount of moismoisture content, the amount of moisture, as ture, observing the time rate of increase in indicated by the predetermined moisture temperature of each batch, and regulating content of the meats, which is required to the amount of moisture supplied toasucceed produce in said batch of meats a xed moising batch ofmeats upon any variation in the ture content at the termination of a fixed time rate aforesaid, said amount of moisture cooking period and simultaneously indirectly l being determined by reference to the predesupplying to the said meats for a fixed period, termined moisture content of the fresh meats a heating medium maintained at a constant to be treated, substantially as described. temperature, whereby the treatment ofa lu- 4. In the process of cooking oleaginous-A rality of` separate batches of meats is a )soseed meats, the step which consists in intilutely uniform and the maximum yield of oil mately mixing with the meats a known quanis obtainable therefrom, substantially as del tity of superhea'ted steam, whereby ballscribed.. ing during the cooking is prevented, sub- 2. The process of cooking oleaginous-seed stantially as described. meats, which consists in mixing with batches 5. In the processof cooking oleaginous.- of air-dried meats having a predetermined seed meats, the step which consists in intimoisture content, the amount of moisture,as mately mixing with the meats, superheated indicated by the predetermined moisture I steamLwhereby balli during thecooking content of the meats, which is required to I is prevented, substantiall as described'. produce in said batch of meats a fixed moisl In testimony whereof affix my signature ture content at the termination of a fixed I in presence of two witnesses. cooking period and indirectly supplying to ROBERT S. WOODWARD, JR. the said meats for a fixed period, a heating Witnesses? medium maintained at a constant tempera H. SWENARTON,

ture, .whereby-the treatment of a plurality of CHARLES E: WIRZ. 

